Methods for coffee cherry products

ABSTRACT

Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG.  3 ). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

FIELD OF THE INVENTION

The field of the invention is manufacture of food products, andespecially food products prepared from whole quick-dried sub-ripe coffeecherries, or fragments/portions thereof.

BACKGROUND OF THE INVENTION

Various parts of the coffee tree have been used for nutritional purposesfor a relatively long time (see e.g., Pendergrast, M. Uncommon Grounds.Basic Books: New York, 1999). For example, coffee tree leaves and fresh,ripe coffee cherries were boiled to make tea. In other examples, thepulp of the coffee cherry can be fermented to produce wine as describedin Chinese Patent CN 1021949. Alternatively, as described by Bustamante(see e.g., U.S. Pat. No. 4,165,752, GB 2026839, and CA 1104410) coffeecherries were compressed, dehydrated, comminuted, and roasted tomanufacture a smokable coffee product. A schematic illustration of acoffee cherry is depicted in Prior Art FIG. 1.

In still further well known uses, the seeds (i.e., the beans) of thecoffee tree are isolated from the cherry, dried, roasted, ground, andextracted with hot water to provide the beverage that many users enjoyas coffee. Isolation of the coffee beans (“coffee processing”) willtypically vary depending on the location of the coffee plant, and may becategorized as wet processing or dry processing.

Wet processing is typically employed in relatively humid growing regionsat relatively high elevations (e.g., Hawaii, Mexico, Jamaica) and isgenerally considered to produce higher quality coffees. In contrast, dryprocessing is normally used in sunny, lower rain regions (e.g., Brazil,Africa, Indonesia) and is considered to produce lower quality coffees,but is simpler and often requires less equipment. Variations of theseprocesses are often used, but will typically fall into the basic classesof wet or dry processing described in the subsequent paragraphs.

In a traditional wet processing method as exemplified in Prior Art FIG.2A, the pulp is removed from the ripe coffee cherry to give coffeecherry pulp plus mucilage-coated parchment (hull-covered green beans).The mucilage-coated parchment is then fermented in a tank of water,whereby the mucilage loosens from the parchment, and themucilage-containing water is then drained. The parchment is dried in thesun or with a mechanical dryer, and after drying to a specified moisturelevel, the parchment is passed through a huller that removes the hullfrom the green beans. Alternatively, mucilage removal may also beaccomplished in a single step by use of a demucilaging pulper. In afinal step, the green beans are sorted by size, and broken beans andoff-color beans are removed. The sorted green beans are then bagged andstored for future sale or roasted. Thus, products, by-products, andwaste products of the traditional wet processing method include coffeecherry pulp, mucilage-containing water, parchment, hull, broken andoff-color green beans, and intact green beans. Traditionally parchmentand intact green beans are the only materials retained for sale orstorage, while all other derivatives are discarded, used as organiccompost, or burned as fuel.

In a traditional dry processing method as exemplified in Prior Art FIG.2B, ripe coffee cherries are picked and dried on concrete or soil pads.Alternatively, the ripe coffee cherries are dried on the tree and thenpicked (“natural-dry” method); The dried ripe coffee cherries aresubsequently passed through a huller to remove the “husk” (drycombination of pulp, mucilage, and hull), and the green beans are sortedby size (broken beans and off-color beans removed), bagged, and storedfor future sale or roasted. Thus, products, by-products, and wasteproducts of the traditional dry processing method include “husk”, brokenand off-color green beans, and intact green beans. Similar to the wetprocess, traditionally intact green beans are the only materialsretained for sale or storage. The other derivatives are traditionallydiscarded, used as organic compost, or burned as fuel.

Regardless of the source (wet or dry processing), by-products and wasteproducts are often problematic. For example, pulp and mucilage arerelatively acidic, corrosive to equipment, and difficult to safelydispose (e.g., can lower the pH of waterways which could potentially bedeleterious to fish and other water organisms (Mazzafera, 2002)).Furthermore, where the pulp is discarded in a landfill or other disposalsite, rotting pulp will often generate significant odors over time.

Therefore, by-products and waste products have often been viewed asmaterials which are either unusable, hazardous, or of negligible value.However, each component of the whole coffee cherry possesses manypotentially beneficial substances if preserved in a non-degraded(non-fermented) state. For example, fresh pulp contains high levels ofpolyphenol antioxidants, and fresh mucilage contains complexpolysaccharides and antioxidants. The hull also contains small amountsof polyphenols (less than pulp or green coffee beans) and thus could beused as an additional source for antioxidants.

Unfortunately, coffee cherries, and especially the pulp and husk tend torapidly spoil in the presence of molds, fungi, and other microorganisms,and therefore contain almost always significant levels of mycotoxins(see e.g., Pittet, A., Tornare, D., Huggett, A., Viani, R. LiquidChromatographic Determination of Ochratoxin A in Pure and AdulteratedSoluble Coffee Using anf Immunoaffinity Column Cleanup Procedure. J.Agric. Food Chem. 1996, 44, 3564-3569; or Bucheli, P., Kanchanomai, C.,Meyer I., Pittet, A. Development of Ochratoxin A during Robusta (Coffeacanephora) Coffee Cherry Drying. J. Agric. Food Chem. 2000, 48,1358-1362). Thus, products produced from the coffee pulp, husk,mucilage, and/or whole coffee cherry generally failed to find acceptance(Although one product is advertised as “coffee cherry tea”[http://www.paradiserelocation.com/paradisetogo/foodproducts.htm], theproduct is actually made from coffee cherry pulp and was recentlydetermined to have substantial quantities of mycotoxins).

There are numerous methods known in the art to remove mycotoxins, andexemplary methods include extraction or absorption from a food product(U.S. Pat. No. 4,436,756 to Canella et al., or U.S. Pat. No. 5,935,623to Alonso-Debolt). Alternatively mycotoxins may be degraded as describedin U.S. Pat. No. 5,716,820 or U.S. Pat. No. 6,025,188 to Duvick et al.In still further known methods, pesticides or other compositions thatcontrol microbial growth or production of inycotoxins in microorganismsmay be employed as described in U.S. Pat. No. 5,639,794 to Emerson etal., U.S. Pat. No. 4,199,606 to Bland, U.S. Pat. No. 5,698,599 toSubbiah, or U.S. Pat. No. 3,798,323 to Leary. However, all or almost allof the known methods add substantial cost to the detoxified product,and/or are often impracticable at the site where the coffee plants arelocated (e.g., lack of equipment or energy sources). Still further, manyof the known methods tend to leave residual quantities of chemicals inthe detoxified product, thereby decreasing the potential product valueor increasing health concerns.

Thus, despite numerous beneficial properties of coffee cherries and itscomponents, whole coffee cherries are generally not used as foodproducts as mycotoxins are typically present in substantial quantitiesin the ripe and overripe fruit. Consequently, consumer friendly methodsfor use of coffee cherries in food products or for extraction ofnutrients are generally not developed. Therefore, there is still a needto provide improved methods for coffee cherries, and especially forproducts comprising coffee cherries with low or no mycotoxin content forhuman and veterinary consumption.

SUMMARY OF THE INVENTION

The present invention is directed to methods of isolating a nutrientfrom plant material, methods of producing a food product, and methods ofmarketing such nutrients and food products. Especially preferred methodsinclude those that include quick-dried sub-ripe coffee cherries orportions thereof, wherein such coffee cherries are substantially devoidof, or have a very low content of mycotoxins.

In one aspect of the inventive subject matter, a method of manufactureof a food product has a step in which a coffee cherry or an extract ofthe coffee cherry is included into the food product, and it isespecially preferred that the coffee cherry is a sub-ripe coffee cherry.Coffee cherries may be quick-dried and comminuted, and in particularlypreferred aspects, the coffee cherry has a mycotoxin level of less than20 ppb for total aflatoxins, of less than 10 ppb for total ochratoxins,and of less than 5 ppm for total fumonisins.

Where an extract is prepared from the coffee cherry, it is generallypreferred that the coffee cherry is contacted with a solvent (preferablyaqueous solvent, which may or may not be evaporated). It is stillfurther particularly preferred that the food product is a beverage, andit is contemplated that suitable beverages include a tea, juice, and/ora carbonated beverage.

In another aspect of the inventive subject matter, a method of isolatinga nutrient from a coffee plant will include one step in which a coffeecherry is provided and comminuted. In another step, the coffee cherry iscontacted with a solvent to produce an extract that includes thenutrient (e.g., in form of a tea). Where suitable, such extracts may befurther processed, and particularly contemplated processes includefreeze-drying, and/or subjecting the extract to a chromatography (e.g.,size exclusion chromatography, ion exchange chromatography, etc.) toproduce a fraction that includes the nutrient (polysaccharide,polyphenolic caffeic acid, caffeine, etc.). With respect to the coffeecherry, the same considerations as provided above apply.

Consequently, a method of marketing a product may include a step inwhich a food product (e.g., beverage, dietary supplement, or snack) isprovided. In another step, it is advertised that (a) the food productincludes a coffee cherry or an extract of the coffee cherry, or (b) thatthe food product includes a nutrient (e.g., polyphenol, caffeine, orpolysaccharide) that is isolated from the coffee cherry.

Various objects, features, aspects and advantages of the presentinvention will become more apparent from the following detaileddescription of preferred embodiments of the invention.

DETAILED DESCRIPTION

The inventors have discovered that low-mycotoxin or even mycotoxin-freetea, nutrients, extracts, and other food products may be produced fromwhole, preferably non-damaged coffee cherries that are most preferablypicked at a sub-ripe stage. The inventors further discovered that use ofsub-ripe (and optionally quick-dried) coffee cherries significantlyreduce the likelihood of infestation of the coffee cherry with mold andfungi known to produce mycotoxins. Still further, the inventorsdiscovered that sub-ripe coffee cherries provide not only desirablelevels of flavor and aroma but also relatively high levels ofpolyphenols, polysaccharides, and other nutrients.

The term “food product” as used herein refers to any product that isingested by a human and/or animal for nutritional, health-maintenance,health-improvement, and/or recreational purpose. Particularly preferredfood products include those consumed by human, wherein such foodproducts may be solid products (e.g., dietary supplement, snack bar,etc.) or liquid products (e.g., tea or other beverage, syrup or elixir,etc.). However, smokable compositions made from coffee cherries arespecifically excluded from the meaning of the term “food product”.

As also used herein, the term “coffee cherry” refers to the fruit of thecoffee tree (Coffea spec., Family Rubiaceae) in which exocarp and outermesocarp (i.e., the pulp) surround the inner mesocarp (i.e. themucilage) and endocarp (i.e., the hull), which in turn surround theseeds (i.e., the beans). Thus, the term coffee cherry specificallyrefers to a whole coffee cherry, which may or may not include the stemof the cherry.

The term “sub-ripe coffee cherry” refers to a coffee cherry that has notyet reached the ripe stage, which is generally characterized bysusceptibility to or presence of a fungal infection and/or presence ofmycotoxins. Thus, a sub-ripe coffee cherry is at a ripeness stage inwhich the coffee cherry—when quick-dried—will exhibit mycotoxin levelsthat are below 20 ppb for total aflatoxins, below 5 ppm for totalfumonisins, below 5 ppm for total vomitoxins, and below 5 ppb forochratoxins. Consequently, quick-dried coffee cherries are typicallydried within 0-48 hours (and more preferably between 6-24 hours) of theharvest such that the residual water content is no higher than 20%(wt/wt), and more typically no higher than 6-12% (wt/wt).

Viewed from another perspective, sub-ripe coffee cherries generally havea complete or almost complete (at least 95% of the cherry) red color (orin some cases yellow color), and typically include various surfacedefects (e.g., blemishes, cuts, and/or holes covering an area of morethan 5% of the cherry). Thus, a sub-ripe coffee cherry will typicallyexhibit at least some green color (at least 5%, more typically at least10%) and will typically be free of any surface defects (e.g., blemishes,cuts, and/or holes covering an area of less than 5% of the cherry).Sub-ripe coffee cherries may also be characterized in that they willremain on the coffee tree for a subsequent round of picking where thecoffee cherries are hand picked and used for the production of coffeebeans. Alternatively, a color sorting machine with CCD equipment may beemployed to identify and select sub-ripe coffee cherries on aquantitative color basis where the coffee cherries are mass-harvestedand automatically sorted.

As further used herein, the term “quick-dried” coffee cherry means thatthe whole coffee cherry is dried under a protocol that limits growth ofmolds, fungi, and/or yeast to an extent such that the dried coffeecherry will exhibit mycotoxin levels that are below 20 ppb for totalaflatoxins, below 5 ppm for total fumonisins, below 5 ppm for totalvomitoxins, and below 5 ppb for ochratoxins. Consequently, quick-driedcoffee cherries are typically dried within 0-48 hours (and morepreferably between 6-24 hours) of the harvest such that the residualwater content is no higher than 20% (wt/wt), and more typically nohigher than 6-12% (wt/wt).

As still further used herein, the term “mycotoxin” refers to any toxicproduct formed in a mold, fungus, and/or yeast that exhibits significanttoxicity to a human or animal when ingested. Thus, specificallycontemplated mycotoxins include aflatoxins (and particularly B1, B2, G1,and G2), fumonisins (and particularly B1, B2, and B3), ochratoxin,deoxynivalenol (DON, vomitoxin), T-2 toxin, and zearalenone. The term“total aflatoxins” therefore refers to the sum of all aflatoxinvariants, the term “total fumonisins” refers to the sum of all fumonisinvariants, and the term “total ochratoxins” therefore refers to the sumof all ochratoxin variants.

As also used herein, the term “nutrient” refers to a compound or mixtureof compounds that is/are ingested and provides an alimentary benefit tothe person ingesting the compound or mixture of compounds. Thus, theterm nutrient as used herein specifically includes a compound or mixtureof compounds that provide energy via metabolism of the compound ormixture of compounds (e.g., polysaccharides), interacts with the nervoussystem and/or immune system to modulate, and preferably stimulate, thenervous system and/or immune system (e.g., caffeine), or provides aprotective function (e.g., polyphenols as antioxidant). Furthercontemplated nutrients include those that provide supporting functionsin the alimentary tract (e.g., polysaccharides acting as soluble and/orinsoluble fiber, emollient, etc.)

The term “polyphenol” as used herein refers to a diverse group ofcompounds produced by a plant, wherein the compounds include a phenolring to which at least one OH group, and more typically at least two OHgroups are covalently attached. For example, representative polyphenolsinclude ellagic acid, tannic acid, vanillin, caffeic acid, chlorogenicacid, ferulic acid, catechins (e.g., epicatechin gallate,epigallocatechin), flavonols (e.g., anthocyanidins, quercetin,kaempferol), and various other flavonoids, and their glycosides anddepsides. Furthermore, contemplated polyphenols may also be inoligomeric or polymeric form (e.g., oligomeric proanthocyanidins orcondensed tannins).

Harvest/Drying

In one exemplary aspect of the inventive subject matter, whole undamagedsub-ripe (e.g., semi ripe or almost ripe) coffee cherries are handpicked and within about one hour quick-dried using a dry air drier atabout 140° F. until constant weight is obtained. The so obtained coffeecherries typically possess significant storage stability, highresistance to infection by fungi, and lower shipping weight than wetcherry.

It is generally contemplated that the sub-ripe coffee cherries may bederived from various sources, and the particular use of the sub-ripecoffee cherries will at least in part determine the particularsource(s). However, it is preferred that the sub-ripe coffee cherriesare derived from a single coffee species (e.g., coffea arabica), whichis cultivated under similar growth conditions (e.g., shade-grown). Amongother advantages, it is contemplated that a single source of coffeecherries will facilitate quick-drying the sub-ripe coffee cherries. Itshould be recognized, however, that once the sub-ripe coffee cherriesare quick-dried, various coffee species and/or coffee cherries fromvarious growth conditions may be blended to achieve a mixture withparticularly preferred characteristics.

Furthermore, it should be appreciated that depending on the particularproduct or use for the coffee cherry, the degree of ripeness of thecoffee cherry may vary considerably. For example, where extraction ofpolyphenols and/or chlorogenic acid from the whole coffee cherry isdesired, semi-ripe (stage 1 or stage 2) coffee cherries may be used. Onthe other hand, where the coffee cherry is used for the production of acoffee cherry tea and flavor and aroma are paramount, almost ripe coffeecherries may be picked. In still further contemplated aspects, unripecoffee cherries, or any reasonable mixtures of varying ripeness degreesmay be used. The whole cherry is preferably free of surface defects,including cracks, splits, holes, or other openings. However, while notpreferred, ripe coffee cherries, and/or coffee cherries with surfacedefects may also be used. While not limiting to the inventive subjectmatter, it is generally preferred that the sub-ripe coffee cherries (orcoffee cherry mixtures) are washed with water or other aqueous solution(e.g., diluted hypochlorite solution) to remove soil particles and otherdebris before drying.

Quick-drying is preferably performed immediately after picking to up toabout two days after picking until a constant weight is obtained (oruntil the outer pulp of the cherry has dried). Thus, and depending onthe particular heat source available, it is generally preferred thatquick-drying is performed at a temperature of about 100° to about 180°F. for a period of about 6-48 hours. For example, where electrical (orother) energy is readily available, the sub-ripe coffee cherries may bedried in a warm air drier in a stationary or rotating drum, or in arefractance window drying process. Alternatively, the sub-ripe coffeecherries may also be freeze dried. On the other hand, and especiallywhere energy sources are not readily available, the sub-ripe coffeecherries may be sun dried. However, regardless of the particular dryingmethod, it should be recognized that the sub-ripe coffee cherries arequick-dried to prevent production of mycotoxins from fungi, molds,and/or yeast that are already present and/or colonize (e.g., viainfection or sporulation) the coffee cherry. Thus, sub-ripe coffeecherries are advantageously dried on a surface that is clean and free ofsources of mycotoxin contamination. In further alternative aspects ofthe inventive subject matter, the sub-ripe coffee cherries may also befrozen and stored/transported until quick-drying can be implemented.

In another exemplary aspect of the inventive subject matter, andespecially where the coffee cherries are extracted or otherwiseprocessed at or near the site of harvest (e.g., within 50 miles ofharvest), it is contemplated that the coffee cherries are notquick-dried at all. Viewed from another perspective, it is contemplatedthat “wet” (non-dried) coffee cherries may also be used in conjunctionwith the methods presented herein. Such uses are especially advantageouswhere a reduction in energy consumption is particularly desired (orwhere energy for quick-drying is not available). Thus, it should berecognized that the coffee cherries may be processed within hours of theharvest.

Grinding

Regardless of the state of the coffee cherries (e.g., quick-dried,flash-frozen, or fresh), it is contemplated that the coffee cherries maythen without further mycotoxin detoxification be employed for varioususes in numerous food products or for extraction of a nutrient. Forexample, where a quick-dried sub-ripe coffee cherry is used in a foodproduct, the coffee cherry may be admixed with another consumable (e.g.,admixture with grain for animal feed, or coating with chocolate forhuman consumption).

Alternatively, it is particularly preferred that the coffee cherry(e.g., wet or quick-dried) is comminuted and contacted with a solvent toform an extract, which may then be directly added to a food product (orused as a food product), or which may be further processed. For example,where the coffee cherry is employed as a basis for brewing coffee cherrytea, grinding of the coffee cherry to a size of 500-3000 μm is preferredfor use as loose tea. Alternatively, grinding of the coffee cherry to asize of 200-1000 μm is preferred for bagged teas. In furthercontemplated uses, it is contemplated that only parts of a quick-driedsub-ripe coffee cherry may be employed in a food product. For example,where the sub-ripe coffee cherry is in an almost ripe state, it iscontemplated that the pulp, mucilage, and/or hull may be separated fromthe seeds, which are then (optionally admixed with other seeds) roastedto commercial grade coffee beans. The remaining pulp, mucilage, and/orhull from the quick-dried sub-ripe coffee cherry may then be employed asfood additive or basis for extraction of one or more desired components(e.g., polyphenols), wherein the remaining pulp, mucilage, and/or hullmay optionally be further comminuted.

Extraction

In one preferred example, a wet coffee cherry is comminuted using a foodprocessor or other appropriate grinder so that relatively small (e.g.,0.1 to 5 mm) particles are obtained. Water is then added (preferably at50:50 v/v) and the suspension heated at 180-212° F. (boiling water) for30 minutes to 2 hours. The suspension is filtered to separate solidmaterial from liquid. Where desirable, the solid material may then beextracted again with water and filtered. This process may be repeatedfor as many times as needed to extract all the desired components and/ornutrients. The sum of all the liquid extracts is then evaporated byspray drying, freeze drying, falling film evaporation, or other methodto obtain a solid extract product. Alternatively, the liquid extractsmay also be used without evaporating or with partial evaporation of thewater to give a liquid extract product.

In another preferred example, a quick-dried coffee cherry may be used(e.g., where the coffee cherry is to be stored for extended periods oftime, it is advantageous to dry the coffee cherry) for extraction. Insuch examples, the dried coffee cherry is ground in a suitable grinderto a particle size of approximately 100-5000 μm. Solvent (e.g., water orwater/solvent mixture) is added, preferably at a level of 5:1 to 20:1vol. solvent/wt. ground cherry. The resulting mixture is boiled for 30minutes to 6 hours, filtered or centrifuged while hot to separate solidsfrom liquid, and the liquid extract evaporated (the solids may beextracted again for as many times as is necessary to extract all thedesired materials). The combined extracts may be evaporated to give asolid whole coffee cherry extract, which could be used as an instant teatype preparation. Alternatively, the liquid extract may be kept as isand processed further as described below.

In alternative aspects, it should be appreciated that numerousvariations to the above procedures may be employed without departingfrom the inventive concept presented herein. For example, extraction maybe performed on intact coffee cherries. Such procedure may beparticularly advantageous where the coffee cherry is in an almost ripestate, and is subsequently used to isolate the coffee bean for dryingand roasting. On the other hand, where the coffee cherry is comminuted(e.g., to increase surface contact with the solvent), all sizes of theground cherry are contemplated. Similarly, the coffee cherry may also becrushed in a press to obtain a coffee cherry juice and mashed coffeecherries, wherein both the coffee cherry juice as well as the mashedcoffee cherries may be directly incorporated into a food product orfurther processed in an extraction and/or drying process.

With respect to the solvent, it should be recognized that the particularnature of the solvent or solvent mixture will—among other factors—dependon the nutrient, compound, or extract that is desired. However, it isgenerally preferred that suitable solvents include those that arenon-toxic (e.g., solvents approved for food processing), or that can besubstantially completely (i.e., greater than 99.99%) removed from theextract. Therefore, especially preferred solvents include water,ethanol, ethyl lactate, liquid carbon dioxide, ethyl acetate, etc., andall reasonable combinations thereof. Similarly, temperatures anddurations of the extraction process may vary considerably. However, itshould be recognized that a person of ordinary skill in the art will bereadily able to determine preferred temperatures and/or durationsdependent on the particular component or nutrient. For example, optimumextraction temperature and/or durations for polyphenols can bedetermined by monitoring polyphenol yield at various temperatures anddurations. Likewise, a person of ordinary skill in the art will easilybe able to determine if a second or further extraction of previouslyextracted material is required/desired based on residual yields.

Processing of Extracts

It is generally contemplated that the so obtained extracts can bedirectly employed as a food product (e.g., nutritional supplement, oradditive to a food product) or further processed, wherein furtherprocessing steps include partial or complete drying to form aconcentrate or dry extract, and chromatography to concentrate aparticularly desired nutrient or nutrient fraction. With respect todrying, it is contemplated that all known manners of drying areconsidered suitable for use herein, and especially preferred methods ofdrying include freeze-drying and spray-drying. Where one or morechromatographic separations of the extract are employed, it is generallycontemplated that all chromatographic methods are suitable for useherein. Thus, contemplated chromatographies include size exclusionchromatography, molecular sieving chromatography, ion exchangechromatographies, hydrophobic interaction chromatographies, and affinitychromatography.

An exemplary scheme of preparation of various extracts from coffeecherries is depicted in FIG. 3. Here, sub-ripe coffee cherries (wet orquick-dried) are ground and then extracted with water to form a firstextract (WCC extract), which is evaporated to dryness as depicted inRoute A. Such dry extracts may be employed to provide an instant coffeecherry tea, a nutritional supplement, or a material that is admixed toanother food product. Dry extracts may be formulated with additionalingredients (e.g., agents that promote dissolution, flow agents, etc.),and may be packaged in all manners known in the art.

For isolation of highly concentrated or solid polyphenols mixture (e.g.,coffee acids, including caffeic, chlorogenic, ferulic acids), theaqueous extract is passed through a column containing basic ion exchangeresin which retains the coffee acids polyphenols on the resin asdepicted in Route C. Caffeine and neutral and basic polysaccharides passthrough the resin and may be processed further. To isolate the coffeeacids polyphenols, sodium acetate solution is added to the resin, whichreleases the coffee acids polyphenols and elutes from the column assodium salts. The sodium salts solution is then passed through a columncontaining an acidic ion exchange resin, which regenerates the coffeeacid polyphenols plus acetic acid by-product. The aqueous eluate is thenevaporated to give pure coffee acids polyphenols.

For isolation of polysaccharides as shown in Route B, the aqueousextract or the pass fraction obtained from the ion exchange column (seeabove) is further separated in a size exclusion chromatography column.High molecular weight polysaccharides [Mw>100,000] will elute first,followed by medium molecular weight [Mw>10,000-100,000] and lowmolecular weight polysaccharides [Mw<10,000]. Coffee acids polyphenolsand/or caffeine will elute last.

Using exemplary procedures and solvents according to FIG. 3, theinventors observed an average polyphenols content of the dried wholecoffee cherries of between 3.3-3.8% (on a dry weight basis). Greencoffee cherry possessed the highest content, at 3.8%. Almost ripe coffeecherry possessed the lowest polyphenol content, at 3.3%. These levelsare slightly less than that obtained from green coffee beans (4.6%) orroasted coffee (3.9%), but this difference is moderated by the fact thattwo pounds of whole coffee cherry would be used to obtain one pound ofgreen coffee beans or roasted coffee (see below).

It should be especially appreciated that the benefits of this type ofwhole coffee cherry processing to the coffee industry are potentiallyenormous: The world produces over 15 billion pounds of green coffeeannually (production in 2002 was 118,782,000 bags (at 60 kg) or 15.7billion lbs. (International Coffee Organization,http://www.ico.org/frameset/traset.htm)). This amount of green coffeebeans is obtained from 31.4 billion pounds of dry coffee cherryequivalent. Thus if even one-tenth of one percent of green coffee beanproduction were diverted to produce polyphenols, the yield ofpolyphenols would be 31,400,000,000 lb.×0.001×0.038=1,193,200 lb.polyphenols. In contrast, if the green beans obtained from this amountof whole coffee cherry were processed to produce polyphenols, the yieldwould be 15,700,000,000 lb.×0.001×0.046=722,200 lb. polyphenols, 60% ofthat which could be obtained from whole coffee cherry.

Therefore, the inventors contemplate a method of manufacture of a foodproduct in which in one step a coffee cherry or an extract of the coffeecherry is included into the food product. Most preferably, the coffeecherry is in a sub-ripe state, and may advantageously (but notnecessarily) be quick-dried. Thus, particularly preferred coffeecherries will have a mycotoxin level of less than 20 ppb for totalaflatoxins, less than 10 ppb for total ochratoxins, and less than 5 ppmfor total fumonisins. Alternatively, contemplated mycotoxin levels mayalso be in the range of 20-50 ppb, but more preferably less than 15 ppb,even more preferably less than 10 ppb, and most preferably less than 5ppb for total aflatoxins. Similarly contemplated mycotoxin levels alsoinclude a range of 10-30 ppb, but more preferably less than 5 ppb, evenmore preferably less than 3 ppb, and most preferably less than 2 ppb fortotal ochratoxins. Likewise, contemplated mycotoxin levels also includea range of 5-20 ppm, but more preferably less than 15 ppm, even morepreferably less than 10 ppm, and most preferably less than 5 ppm fortotal fumonisins and/or vomitoxins.

Preferred extracts are prepared by contacting the coffee cherry with asolvent (e.g., non-toxic solvent, aqueous solvent, and optionallyevaporating the solvent), and may be admixed to a beverage, andparticularly tea, a juice (i.e., a beverage comprising a natural orsynthetic flavor of a fruit or vegetable), or a carbonated beverage.

Thus, contemplated methods also include those directed towards isolatinga nutrient from a coffee plant, wherein a coffee cherry is provided andcomminuted. In a further step, the comminuted coffee cherry is contactedwith a solvent to produce an extract that includes the nutrient. Theextract may then be subjected to various treatments (e.g., sizeexclusion chromatography, ion exchange chromatography) to enrich adesired nutrient (e.g., high molecular weight polysaccharide, mediummolecular weight polysaccharide, low molecular weight polysaccharide,polyphenolic caffeic acid, and/or caffeine) or other component, or totransform the extract into a particularly advantageous form (e.g.,freeze-dried powder, concentrated syrup, etc.).

Consequently, a method of marketing a product may therefore include onestep in which a food product (e.g., beverage, dietary supplement, orsnack) is provided. In another step, it is advertised that (a) the foodproduct includes a coffee cherry or an extract of the coffee cherry, or(b) that the food product includes a nutrient (e.g., polyphenol,caffeine, or polysaccharide) that is isolated from the coffee cherry. Ofcourse, it should be recognized that all known forms of advertising areconsidered herein, and particularly preferred forms include providingprinted information (e.g., package insert, labeling on a package,booklet), displayed information (e.g., TV commercial, Internetcommercial, Internet website including information specified under (a)and/or (b) above), and audible information (e.g., radio commercial,person-to-person consultation, audio-taped information includinginformation specified under (a) and/or (b) above).

Contemplated food products especially include beverages prepared fromcontemplated quick-dried sub-ripe coffee cherries (or fragments orportions thereof), or beverages to which extracts or pieces fromcontemplated quick-dried sub-ripe coffee cherries (or fragments orportions thereof) have been added. Similarly, further contemplatedfood-products include baked goods (e.g., bread, crackers, etc.), snacks(e.g., candy or energy bars), cereals, and other solid nutrients towhich extracts or pieces from contemplated quick-dried sub-ripe coffeecherries (or fragments or portions thereof) have been added.Alternatively, contemplated food products also include a nutritionalsupplement in liquid or solid form that comprises an extract of thequick-dried sub-ripe coffee cherry.

Still further contemplated compositions and methods are disclosed in ourco-pending U.S. Patent application with the title “Low-Mycotoxin CoffeeCherry Products”, filed on or about Apr. 16, 2003, which is incorporatedby reference herein.

EXAMPLES

The following examples are provided to enable a person of ordinary skillin the art to make and use compositions according to the inventivesubject matter and to illustrate exemplary compositions and methodsgenerally described herein.

Harvest of Whole Coffee Cherries

The ripeness of the coffee cherries was determined by visuallyestimating the amount of green and red color (or yellow, whereapplicable) of the whole cherries. As the cherries ripen, the greencherries will typically increase in size and subsequently developincreasing amounts of red color. For the present examples, the coffeecherries were collected at four stages of ripeness: Completely, oralmost completely green (unripe; typically less than 5% of the coffeecherry red or yellow), primarily green with some red (semi-ripe, stage1; typically less than 25% of the coffee cherry red or yellow),primarily red with some green (semi-ripe, stage 2; typically less than25% of the coffee cherry green), and unbroken, unblemished red (almostripe; typically less than 10% of the coffee cherry green; area ofblemishes, cuts, or otherwise broken surface less than 5%).

Cherries were collected from three separate areas of one coffeeplantation, and included two varieties of coffee (Catuai and Bourbon),and two types of growing methods (sun-grown and shade-grown).Approximately 500-1000 g of coffee fruit at each ripeness stage in eacharea was collected, yielding a total of 12 samples. As much as possible,whole, unbroken, and uncut cherries were collected.

Quick-Drying of the Whole Coffee Cherries

Whole coffee cherries for sample extraction were prepared by drying thecherries within 1-12 hours after harvest on separate trays of an airdryer according to the following procedure. Coffee cherries (400-600 g)were weighed into beakers and washed two times with tap water, followedby a single wash with distilled water. The so washed coffee cherrieswere placed on a tray of an air dryer to drain, and then dried at150-160° F. for 16-18 hours to constant weight. Drying was stopped whenthe weight at two consecutive one-hour intervals differed by less than 1g. Typical yields of dried whole cherry were 160-220 g. Further analysisindicated 6-12% residual water content in the dried cherry.

Mycotoxin Analysis

In order to determine the viability of the whole coffee cherry at theunripe, semi-ripe, and almost ripe stages (see above) for use in a foodproduct or base material for an extract, the level of selectedmycotoxins was measured and compared against comparative products andred, ripe coffee cherry by-product from coffee production. As can beclearly seen in Table 1 below, quick-dried coffee cherries of allsub-ripe harvest stages had a mycotoxin level below the detection limitof 1 ppb (as measured for aflatoxin and ochratoxin).

The mycotoxin concentration was determined in an independent laboratoryby both ELISA and HPLC analysis. Based on the below results, theinventors conclude that all samples from the different sub-ripe harveststages are suitable for direct use in a nutritional product for bothhuman and veterinary consumption. In contrast, the by-product of coffeeproduction (predominantly consisting of pulp, mucilage, and hull fromcoffee cherries) from ripe cherries of red color with blemishes(typically greater than 20% of the cherry surface) had a substantialcontent in both aflatoxins and ochratoxins. Similarly, the comparativeproduct “Paradise to Go Tea” (made from coffee cherry pulp) exhibitedmycotoxins in double-digit concentrations.

TABLE 1 RIPENESS COLOR AFLATOXIN OCHRATOXIN Unripe, Green <1 ppb <1 ppbquick-dried Semi-ripe Stage Mostly green <1 ppb <1 ppb 1, quick-driedwith some red Semi-ripe Stage Mostly red <1 ppb <1 ppb 2, quick-driedwith some green Almost ripe, Red, Blemished <1 ppb <1 ppb quick-driedArea <5% Ripe (by-product Red, Blemished >200 ppb >500 ppb of CoffeeArea >20% Production) Paradise to Go N/A >25 ppb >40 ppb Tea (drymatter)

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Analysis forQuick-Dried Sub-Ripe Whole Coffee Cherries

In a further series of experiments, the levels of total polyphenols,chlorogenic acid, and caffeine from quick-dried whole coffee cherry atvarious sub-ripe stages were measured and compared against green androasted coffee beans. Table 2 summarizes the results of this analysis.

Interestingly, while the polyphenol (PP) level of quick-dried coffeecherries of all sub-ripe harvest stages was somewhat less than the levelof green or roasted coffee beans, significant quantities of polyphenolsin quick-dried sub-ripe coffee cherries still remain. Similarly, thechlorogenic acid (CG) content of quick-dried whole coffee-cherry atvarious sub-ripe stages remained at substantial high levels as comparedto roasted coffee, but was somewhat lower as compared to green beans.The caffeine (CF) level of quick-dried coffee cherries of all sub-ripeharvest stages was substantially within the caffeine level of green androasted coffee beans (It should be pointed out that all data given areon a dry matter basis and are not normalized to the dry weight of thebean).

Polyphenol analysis: Dried whole coffee cherry (or green beans orroasted beans) (1.00 g) were ground in a rotating steel knife coffeegrinder for 30 seconds to produce a ground sample. The ground sample wasadded to 100 mL distilled water and the resulting mixture heated toboiling in an Erlenmeyer flask for 30 minutes. The heat was removed andthe mixture allowed to cool to room temperature. The resultingsuspension was transferred to a 100 mL graduated cylinder and wateradded to bring the volume to 100 mL. The mixture was then transferredback to the Erlenmeyer flask, stirred briefly, and the solids allowed tosettle. An aliquot (˜3 mL) of the supernatant solution was filteredthrough an 0.45 μm Acrodisc filter, and the resulting clear solution wasdiluted 1:10 with distilled water using a, volumetric flask (1.00 mLdiluted with 9.00 mL distilled water).

The Folin-Ciocalteu method was used to measure the polyphenol content ofthe diluted solution as follows. One mL of the diluted solution wasadded to a test tube, mixed with 1 mL of 0.2N Folin-Ciocalteu's Phenolreagent (Sigma solution, 2N, diluted 1:10 with water), and allowed tostand 5 minutes at room temperature. One mL of 1N NaHCO₃ was added andthe reaction mixture left at room temperature for 2 hours. Thepolyphenol level was determined using a UV-visible spectrophotometerstandardized against catechin, at λmax=750 nm against distilled water asblank.

Chlorogenic acid: Determination of chlorogenic acid was done using HPLCseparation of the filtered clear solution prepared above using standardanalytical and separation protocols well known in the art. Similarly,determination of caffeine was done using HPLC separation of the filteredclear solution prepared above using standard analytical and separationprotocols well known in the art (for exemplary protocols see e.g., BispoM. S., et al. in J. Chromatogr. Sci.; 2002, January; 40(1):45-8, orNakakuki, H. et al. in J. Chromatogr. A.; 1999, Jul. 2; 848(1-2):523-7).

TABLE 2 RIPENESS COLOR % PP % CG % CF CG/CF Unripe, Green 3.80 2.64 1.032.56 quick-dried Semi-ripe stage Mostly green 3.28 2.70 1.00 2.70 1,quick-dried with some red Semi-ripe stage Mostly red with 3.54 2.00 0.702.86 2, quick-dried some green Almost ripe, Red, Blemished 3.35 N/D N/DN/D quick-dried Area <5% Green Coffee Green 4.58 3.31 0.95 3.48 beansRoasted Brown 3.93 0.50 1.20 0.42 Coffee beans

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Analysis forVarious Extracts Prepared from Quick-Dried Sub-Ripe Whole CoffeeCherries

The extraction of sub-ripe quick-dried whole coffee cherries of wascarried out with various aqueous solvents (100% ethanol, 75:25 (v/v)ethanol/water, 50:50 (v/v) ethanol/water, and water) to determine thepolyphenol content of the extracts. Dried whole coffee cherry (10-20 g)was ground in a rotating steel knife coffee grinder for 30 seconds. Theground sample (10.0 g) was added to 100 mL solvent and the mixtureboiled with stirring for 90 minutes. Determination of polyphenols,chlorogenic acid, and caffeine were performed substantially as describedabove. Table 3 summarizes the results.

TABLE 3 RIPENESS SOLVENT % PP % CG % CF CG/CF Unripe 100% Ethanol 5.844.96 4.46 1.11 Unripe 75:25 Ethanol/Water 13.80 12.38 4.11 3.01 Unripe50:50 Ethanol/Water 14.22 14.18 4.40 3.22 Unripe Water 10.93 8.61 3.042.83 Semi-ripe Water 9.38 7.58 2.72 2.78 Stage 1 Semi-ripe Water 8.516.74 1.71 3.95 Stage 2 Almost ripe Water 6.92 1.34 0.29 4.61 Semi-ripe100% Ethanol 3.67 0.60 0.51 1.18 Stage 2 Semi-ripe 75:25 Ethanol/Water9.80 9.14 2.59 3.53 Stage 2 Semi-ripe 50:50 Ethanol/Water 9.55 8.79 2.593.40 Stage 2

Polyphenol (PP), Chlorogenic Acid (CG), and Caffeine (CF) Yield inVarious Extracts Prepared from Quick-Dried Sub-Ripe Whole CoffeeCherries

Dried coffee cherries (10-20 g) were ground in a rotating steel knifecoffee grinder for 30 seconds. The ground sample (10.0 g) was added to100 mL appropriate solvent and the mixture boiled with stirring for 90minutes. The mixture was filtered while hot, the filter cake washedtwice with the solvent and the filtrate allowed to cool to roomtemperature. The combined filtrates were rotary evaporated to dryness,using ethanol to remove the final traces of water as an azeotrope. Thesolid extract was placed in a vacuum desiccator to dry overnight underhigh vacuum to remove traces of solvent. Table 4 summarizes the resultsin yield percentages.

TABLE 4 RIPENESS SOLVENT YIELD % PP % CF % CF Unripe 100% Ethanol 12.60.74 0.62 0.56 Unripe 75:25 Ethanol/Water 22.7 3.13 2.81 0.93 Unripe50:50 Ethanol/Water 20.7 2.94 2.94 0.91 Unripe Water 46.0 5.03 3.96 1.40Semi-ripe Water 53.8 5.05 4.08 1.47 Stage 1 Semi-ripe Water 60.5 5.154.08 1.03 Stage 2 Almost ripe Water 68.7 4.75 0.92 0.20 Semi-ripe 100%Ethanol 17.0 0.62 0.10 0.09 Stage 2 Semi-ripe 75:25 Ethanol/Water 25.32.48 2.31 0.65 Stage 2 Semi-ripe 50:50 Ethanol/Water 21.5 2.05 1.89 0.56Stage 2

Theoretical Calculation of Polyphenol Yield from Coffee Cherries

The inventors observed that the unripe (green) coffee cherry is therichest source of polyphenol antioxidants. The semi-ripe and ripe cherryis also higher than green or roasted coffee beans, based upon the amountof polyphenols obtained from an equal amount of starting dry wholecoffee cherry. Consequently, it should be appreciated that polyphenolscan be effectively obtained by extracting the whole coffee cherry ratherthan the green or roasted coffee beans. For example (based on the databelow), extraction of 10000 lb. of green coffee cherry (dry weight)would produce 380 lb. of polyphenols. The amount of green coffee beansthat would be obtained from 10000 lb. of dry coffee cherry is 10000lb.×0.50=5000 lb. The extract that would be obtained from this is 5000lb.×0.458=229 lb. Thus, almost double the amount of polyphenols can beobtained using the whole coffee cherry instead of green coffee beans.Table 5 below depicts an exemplary calculation of polyphenols availablefrom a given amount of whole wet coffee cherry, in this case, 100,000lb.

The theoretical calculation of polyphenol yield was based on thefollowing assumptions (data obtained from International CoffeeOrganization, http://www.ico.org/frameset/coffset.htm): Wet whole coffeecherries provide approximately 36% (wt) yield of dry whole coffeecherries. Dry whole coffee cherries provide approximately 50% (wt) yieldof green coffee beans, which in turn provide approximately 80% by weightof roasted beans. 100000 lb of wet coffee cherries are employed asstarting material. Polyphenol amount (in lb) is expressed in catechinequivalents.

TABLE 5 RIPENESS COLOR TOTAL PP Unripe Green 1368 Semi-ripe Stage 1Mostly green with some red 1181 Semi-ripe Stage 2 Mostly red with somegreen 1236 Almost ripe Red 1210 Green Coffee beans Green 824 RoastedCoffee beans Brown 566

Brewing of Teas from Whole Coffee Cherry of Different Ripeness

The following procedure was used to prepare teas from whole coffeecherry of different ripeness for aroma and taste testing. Whole driedcoffee cherry (10-20 g) was ground in a rotating steel knife coffeegrinder for 10-30 seconds to produce a ground sample. The ground coffeecherry (2.0 g) was placed in a ceramic cup and of nearly boiling water(6 oz., 190-200° F.) added. The slurry was stirred and allowed to standfor 3 minutes, at which time the aroma and taste of the supernatantliquid were noted. Results are shown in Table 6.

TABLE 6 PP/6 OZ. RIPENESS COLOR AROMA TASTE TEA Unripe, Green NoneAlmost no 76 mg quick-dried taste Semi-ripe Mostly green Very Slightfruit 66 mg stage 1, with some red mild flavor quick-dried fruitySemi-ripe Mostly red Mild Mild fruit 71 mg stage 2, with some fruityflavor quick-dried green Almost ripe, Red, Fruity Rich fruit 67 mgquick-dried Blemished flavor Area <5%

Addition of Solid Aqueous Whole Coffee Extracts to Beverages

Solid aqueous coffee cherry extract was used to provide the same levelof polyphenols as the whole coffee cherry teas described above (60-70mg/6 oz., or 10 mg per ounce). About 100 mg of solid unripe (140 mg foralmost ripe) aqueous whole coffee cherry extract (provides ˜10 mgpolyphenols) was added to one ounce of beverage and stirred to dissolve.Beverages used were a popular cola, hot coffee, and hot black tea Apanel of 3-4 persons tasted the beverages. Each of the beveragesprepared with unripe aqueous coffee cherry extract added possessedflavor almost identical to the original. The beverages prepared withalmost ripe aqueous whole coffee cherry extract possessed a definitefruity note in the taste profile.

The unripe (green) whole coffee fruit and aqueous extract possesses thehighest polyphenols levels in the dry cherry as well as in the aqueousextracts. Also, as described above, the unripe fruit extracts possessthe least flavor and aroma characteristics. Addition of such extracts toexisting beverages would be beneficial as it would increase theirpolyphenols (antioxidant) content yet would not significantly alter oraffect the taste and aroma of the beverage. Beverages normallyconsidered to possess minimal health benefit could in this way be madehealthier.

As an additional benefit, the whole coffee cherry extracts, whichnormally contain both polyphenols and caffeine could be added to drinksin which caffeine is an ingredient. For example, by adding whole coffeecherry extract to soft drinks (especially colas and similar drinks), onewould add caffeine (as a natural caffeine source) as well as polyphenolantioxidants. Manufacturers of such soft drinks could claim the addedbenefit of polyphenol antioxidants in their caffeinated beverages.

Thus, specific embodiments and applications of low-mycotoxin coffeecherry products have been disclosed. It should be apparent, however, tothose skilled in the art that many more modifications besides thosealready described are possible without departing from the inventiveconcepts herein. The inventive subject matter, therefore, is not to berestricted except in the spirit of the appended claims. Moreover, ininterpreting both the specification and the claims, all terms should beinterpreted in the broadest possible manner consistent with the context.In particular, the terms “comprises” and “comprising” should beinterpreted as referring to elements, components, or steps in anon-exclusive manner, indicating that the referenced elements,components, or steps may be present, or utilized, or combined with otherelements, components, or steps that are not expressly referenced.

1. A method of producing a food product, comprising: adding an extractof whole coffee cherries or portions thereof to a food product for humanconsumption; wherein the extract is prepared from comminuting wholecoffee cherries or portions thereof and solvent extraction of thecomminuted coffee cherries or portions thereof with an aqueous solvent;and wherein the coffee cherries or portions thereof have a mycotoxinlevel of less than 20 ppb for total aflatoxins, of less than 10 ppb fortotal ochratoxins, and of less than 5 ppm for total fumonisins, whereinthe portion of the coffee cherry is selected from the group consistingof pulp, mucilage, and hull; and wherein the whole coffee cherries orportions thereof are optionally quick-dried within 48 hours afterharvest to a residual water content of equal or less than 20 wt %. 2.The method of claim 1 wherein the whole coffee cherries are sub-ripewhole coffee cherries that have at least 10% green color.
 3. The methodof claim 1 wherein the whole coffee cherries are sub-ripe whole coffeecherries that have between at least 5% green color and less than 25%green color.
 4. The method of claim 1 wherein the whole coffee cherriesare whole coffee cherries that have less than 10% green color and thathave surface defects that cover less than 5% of the surface area of thecherries.
 5. The method of claim 1 wherein the whole coffee cherries arequick-dried whole coffee cherries.
 6. The method of claim 1 wherein theextract of whole coffee cherries is a water extract.
 7. The method ofclaim 6 wherein the extract is processed to enrich the preparation in anutrient fraction selected from the group consisting of caffeine,polysaccharides, ellagic acid, tannic acid, caffeic acid, chlorogenicacid, ferulic acid, flavonols, and flavonoids.
 8. The method of claim 1wherein the whole coffee cherries are quick-dried coffee cherries thathave less than 20 ppb total aflatoxins, less than 5 ppb totalochratoxins, and less than 5 ppm total fumonisins without a step ofmycotoxin detoxification.
 9. The method of claim 1 wherein the foodproduct is a solid food product.
 10. The method of claim 1 wherein thefood product is a solid food product selected from the group consistingof a baked good, a snack, a cereal, and a nutritional supplement. 11.The method of claim 1 wherein the food product is a beverage.
 12. Themethod of claim 1 wherein the food product is a beverage selected fromthe group consisting of a tea, a juice, and a carbonated beverage.
 13. Amethod of producing an extract for use in combination with a foodproduct for human use, comprising: providing a plurality of whole coffeecherries or portions thereof, wherein the whole coffee cherries orportions thereof exhibit mycotoxin levels that are below 20 ppb fortotal aflatoxins, below 5 ppm for total fumonisins, below 5 ppm fortotal vomitoxins, and below 5 ppb for ochratoxins, wherein the portionof the coffee cherry is selected from the group consisting of pulp,mucilage, and hull; comminuting the whole dried coffee cherries orportions thereof, and combining the comminuted dried coffee cherries orportions thereof with a solvent to form an extraction mixture; andfiltering the extraction mixture to produce an extract, and optionallyremoving the solvent from the extract.
 14. The method of claim 13wherein the whole coffee cherries or portions thereof are dried within48 hours after harvest to a residual water content of equal or less than20 wt % to so form the plurality of whole dried coffee cherries orportions thereof.
 15. The method of claim 13 further comprising a stepof processing the extract using a chromatographic step selected from thegroup consisting of size exclusion chromatography, molecular sievingchromatography, ion exchange chromatography, hydrophobic interactionchromatography, and affinity chromatography.
 16. The method of claim 13wherein the whole coffee cherries are sub-ripe whole coffee cherriesthat have between at least 5% green color and less than 25% green color.17. A method of producing a powder or extract for use in combinationwith a food product for human use, comprising: providing a plurality ofwhole coffee cherries or portions thereof, wherein the whole coffeecherries or portions thereof exhibit mycotoxin levels that are below 20ppb for total aflatoxins, below 5 ppm for total fumonisins, below 5 ppmfor total vomitoxins, and below 5 ppb for ochratoxins; processing thewhole coffee cherries or portions thereof to form the powder or extractby either (a) comminuting the whole coffee cherries or portions thereof,extracting the comminuted whole coffee cherries or portions thereof withan aqueous solvent to form an aqueous extract, and at least partiallydehydrating the aqueous extract; or (b) dehydrating and comminuting thewhole coffee cherries or portions thereof, extracting the dehydrated andcomminuted coffee cherries with an aqueous solvent to form an aqueousextract, and at least partially dehydrating the aqueous extract.
 18. Themethod of claim 17 wherein the protocol includes a step of drying thewhole coffee cherries or portions thereof within 48 hours after harvestto a residual water content of equal or less than 20 wt % to so form theplurality of dried whole coffee cherries or portions thereof.
 19. Themethod of claim 17 wherein the whole coffee cherries are unbrokenunblemished red whole coffee cherries having a surface that is less than10% green and less that 5% broken.